Grammy's Favorite Rhubarb Custard Pie
Ingredients
- 1 ready-to-use double pie crust
- 3 cups diced fresh rhubarb
- 1 ½ cups white sugar
- ⅓ cup light cream
- 2 large eggs
- 1 tablespoon all-purpose flour
- ½ teaspoon vanilla extract
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Instructions
- Preheat the oven to 425 degrees F (220 degrees C).
- Place 1 pie crust in one 9-inch pie plate; add rhubarb. Beat sugar, cream, eggs, flour, and vanilla extract together in a bowl until well combined; pour over rhubarb.
- Cut remaining 1 crust into ½-inch strips with a sharp paring knife or pastry wheel. Moisten the rim of the pie crust with a small amount of water. Start with the longest strips and lay the first 2 in an X in the center of the pie. Alternate horizontal and vertical strips, weaving them in an over-and-under pattern. Use the shortest strips for the edges of the lattice. Fold the ends of the lattice strips under the edge of the bottom crust and flute the crust.
- Bake in the preheated oven for 15 minutes; reduce the oven temperature to 350 degrees F (175 degrees C). Continue baking until golden, about 45 minutes more. Cool completely before serving.
Source
Original recipe: View Original